Easy Homemade Beans
After some experimenting I’ve decided that the best way to make homemade beans is in a pot, not a slow cooker, and not from a can. I do eat organic canned beans quite a bit, but try to make them from dried beans as much as possible. They taste better, are more affordable, and retain more of their nutritive value.
Beans are full of fiber, protein, and other essential nutrients. When you make them from scratch they keep more of the highly beneficial resistant starch than canned beans. We’ve been conditioned to run away from starch, because it is high in carbs, but did you know that not all starch is created equal? Most of the resistant starch you eat is not absorbed by your body, so it doesn’t make you gain weight or send your blood sugar level through the roof. Resistant starch is really good for your digestive tract, because it keeps things moving (I’m sure you’ve noticed that feature when you eat beans), and it feeds the beneficial bacteria in the colon. The moral of this story is to eat more beans!
Before we get to the recipe for the homemade beans, I want to invite you to join with others who are making healthy changes. I’d love to walk alongside you in your journey towards wholeness and health! Jesus said, “I have come that they may have life, and have it to the full!” Freedom from food addictions is part of having a truly full life.
Serves 6-8
- 16 Oz Bag of Dried Beans
- 1 Onion, Roughly Chopped
- 5 Cloves of Garlic, Roughly Chopped
- Sea Salt and Pepper to Taste
- 1 Tsp Cumin
You may be surprised to hear that I did not soak the beans overnight! Rinse the beans, then put them in a dutch oven
While the beans started cooking I cut up my onion and garlic, then added them to the pot. Let the beans, onion, and garlic cook, until the beans become soft (don’t forget to add water as needed). Add the seasoning towards the end of cooking them.
Serve the beans with brown rice, cilantro, salsa, avocado, black olives, and organic corn chips for a complete healthy meal. Enjoy!
Helpful tips: If you want the onions and garlic to dissolve keep those beans boiling, instead of simmering. If you accidentally add too much water keep the lid off the pot for a while and let it steam out, instead of pouring it out…you don’t want to lose all that flavor! I think I cooked these for about an hour and a half.
